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Sumac Salmon Flatbreads w/ Charred Spring Onion Mayonnaise

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Sumac Salmon Flatbreads w/ Charred Spring Onion Mayonnaise

Intermediate

25mins

6 servings

Ingredients

Sumac Salmon Skewers

  • 1 Huon Salmon Fillet (about 1.2kg), cut into 6 x 4cm-wide fillets
  • 3 tbsp sumac
  • 1 tsp garlic powder
  • 2 tbsp Squeaky Gate The All Rounder Extra-Virgin Olive Oil
  • 6 metal skewers (or wooden skewers soaked in water)

 

Charred Spring Onion Mayonnaise

 

To serve

  • 2 cups Sugar snap peas, trimmed and sliced
  • 2 cups rocket leaves
  • 1 lemon, to dress
  • 1 tbsp Squeaky Gate The All Rounder Extra-Virgin Olive Oil
  • 6 pitta bread, warmed

Recipe

Step 1. Preheat the FORCE to high heat.
Step 2. Pat dry fish well with a paper towel and sprinkle over the sumac and garlic and drizzle over the oil. Rub Huon Salmon with the sumac mixture and thread each fillet onto a skewer, lengthways.
Step 3. Place the salmon skewers onto the Force grill plates and cook for 3-4 minutes on each side, or until cooked to your liking. Transfer to a plate to rest.
Step 4. Add the spring onions to the FORCE grill and cook, turning for 4 minutes until wilted and slightly charred. Allow to cool, then roughly chop and place into a bowl with the remaining ingredients for the Charred Spring Onion Mayonnaise.
Step 5. Add the sugar snap peas, rocket, lemon and olive oil to a bowl and toss gently to coat.
Step 6. Serve the warmed pitta breads with a dollop of Charred Spring Onion Mayonnaise, some green salad and the Sumac Salmon.

Recipe: Hayden Quinn

As seen on Channel 10’s Taste of Australia with Hayden Quinn